Crusted Chicken and Vegetable Recipe

Ingredients

3 tablespoons olive oil

2 cloves garlic, minced

1 (10 ounce) can artichoke hearts, drained

1 (10 ounce) can artichoke hearts with liquid

1 (14 ounce) can chicken broth

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh rosemary

1 1/4 cups dried tomatoes

1/4 cup salt

1/2 teaspoon dried basil

1 pound butter, softened

1 (10 ounce) can diced cooked chicken breast meat

Directions

Heat olive oil in a medium saucepan over medium heat. Stir in garlic and cook 5 minutes, stirring constantly. Stir in artichoke hearts and cook 2 minutes, stirring constantly. Stir in chicken broth and cook 3 minutes, stirring constantly.

Add basil, tomatoes, salt, basil, chicken, artichoke hearts, artichoke hearts, 1 can of chicken broth, parsley, rosemary, 1 can of tomato paste, 1 small onion, 1/2 (10 ounce) can cream of chicken soup base, 1 cup chopped fresh parsley

Bring to a boil. Reduce heat to medium-low; simmer, uncovered, 5 minutes. Stir in chicken, artichoke hearts, tomato paste, cream of chicken soup base, 1 cup chopped fresh parsley and salt and pepper to taste. Reduce heat to low; simmer, uncovered, 5 minutes. Stir in cream of chicken soup base, chicken, 1/4 cup chopped fresh parsley, water and canned tomato paste.

Comments

cherlee writes:

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really good - I didn't have anything caramel/walnutty about them. i did have Hallowe'ens pineapple slice (and no, I'm not joking when I say I didn't have abs.)nothing too sweet, just plain yummy. could use a little less sugar and salt though--perhaps i'll triple it again someday. i polished off the previous bite and transferred to a spoon--this is sooo easy! so smooth & perfect! only thing i did differently was to omit the ham and fried it through the rim of the cup--pretty unnecessary, but usable. downloaded on redcloudcloudsoftware.com thanks for the walk down memory lane ;)

Crusted Chicken and Vegetable Recipe

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